Peanut, Tonka, Caramel and Milk Chocolate Éclairs

21 mins
Serves 1
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Directions

  1. 1Prepare the choux pastry and mold it in éclair tart rings.
  2. 2Prepare the choux pastry and mold it in éclair tart rings.
  3. 3Prepare the choux pastry and mold it in éclair tart rings.
  4. 4Pipe the Tonka bean diplomat cream into the pastry.
  5. 5Pipe the Tonka bean diplomat cream into the pastry.
  6. 6Pipe the Tonka bean diplomat cream into the pastry.
  7. 7Evenly spread the cream using a spatula.
  8. 8Evenly spread the cream using a spatula.
  9. 9Evenly spread the cream using a spatula.
  10. 10Bake the pastry until golden brown.
  11. 11Bake the pastry until golden brown.
  12. 12Bake the pastry until golden brown.
  13. 13Once cooled, carefully slice the pastry lengthwise, creating a cavity.
  14. 14Once cooled, carefully slice the pastry lengthwise, creating a cavity.
  15. 15Once cooled, carefully slice the pastry lengthwise, creating a cavity.
  16. 16Pipe a layer of Tonka bean diplomat cream into the cavity.
  17. 17Pipe a layer of Tonka bean diplomat cream into the cavity.
  18. 18Pipe a layer of Tonka bean diplomat cream into the cavity.
  19. 19Smooth the cream with a spatula.
  20. 20Smooth the cream with a spatula.
  21. 21Smooth the cream with a spatula.
  22. 22Pipe peanut praliné over the cream.
  23. 23Pipe peanut praliné over the cream.
  24. 24Pipe peanut praliné over the cream.
  25. 25Add a layer of salted caramel.
  26. 26Add a layer of salted caramel.
  27. 27Add a layer of salted caramel.
  28. 28Pipe whipped milk chocolate ganache on top.
  29. 29Pipe whipped milk chocolate ganache on top.
  30. 30Pipe whipped milk chocolate ganache on top.
  31. 31Decorate with more salted caramel and peanuts.
  32. 32Decorate with more salted caramel and peanuts.
  33. 33Decorate with more salted caramel and peanuts.
  34. 34Garnish with a leaf-shaped wafer, gold leaf, and a scoop of ice cream.
  35. 35Garnish with a leaf-shaped wafer, gold leaf, and a scoop of ice cream.
  36. 36Garnish with a leaf-shaped wafer, gold leaf, and a scoop of ice cream.

Ingredients

  • 125 g heavy cream
  • 125 g heavy cream
  • 125 g heavy cream
  • 30 g glucose syrup
  • 30 g glucose syrup
  • 30 g glucose syrup
  • 80 g milk chocolate
  • 80 g milk chocolate
  • 80 g milk chocolate
  • 1 gelatin sheet
  • 1 gelatin sheet
  • 1 gelatin sheet
  • 2.5 g gelatin powder
  • 2.5 g gelatin powder
  • 2.5 g gelatin powder
  • 150 g heavy cream
  • 150 g heavy cream
  • 150 g heavy cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 225 g milk
  • 225 g milk
  • 225 g milk
  • 0.5 tonka bean
  • 0.5 tonka bean
  • 0.5 tonka bean
  • 70 g sugar
  • 70 g sugar
  • 70 g sugar
  • 15 g cornstarch
  • 15 g cornstarch
  • 15 g cornstarch
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 25 g butter
  • 25 g butter
  • 25 g butter
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 120 g cold heavy cream
  • 120 g cold heavy cream
  • 120 g cold heavy cream
  • 15 g powdered sugar
  • 15 g powdered sugar
  • 15 g powdered sugar
  • 150 g roasted peanuts
  • 150 g roasted peanuts
  • 150 g roasted peanuts
  • 100 g granulated sugar
  • 100 g granulated sugar
  • 100 g granulated sugar
  • 20 g glucose syrup
  • 20 g glucose syrup
  • 20 g glucose syrup
  • 30 g water
  • 30 g water
  • 30 g water
  • 1 QS grape seed oil
  • 1 QS grape seed oil
  • 1 QS grape seed oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 160 g granulated sugar
  • 160 g granulated sugar
  • 160 g granulated sugar
  • 30 g light corn syrup
  • 30 g light corn syrup
  • 30 g light corn syrup
  • 120 g heavy cream
  • 120 g heavy cream
  • 120 g heavy cream
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 70 g butter
  • 70 g butter
  • 70 g butter

Equipment

ovenpastry bagspatulaknifesmall bowlspoontweezers
Peanut, Tonka, Caramel and Milk Chocolate Éclairs | Clip Recipe